Delicious Chicken Chimichanga Casserole Recipe

Are you on the lookout for a comforting and satisfying dinner option? This Chicken Chimichanga Casserole recipe is here to save the day! It’s the perfect dish for busy weeknights when you want something tasty without spending hours in the kitchen. With layers of shredded chicken, zesty flavors, and gooey cheese, it’s a chicken recipe that the whole family will love.

Imagine a dish that combines the best elements of a classic chimichanga and a hearty casserole—well, this is it! Your dinner table will be transformed into a fiesta of flavors, making mealtime something to look forward to.

Whether you’re a fan of Mexican cuisine or just looking to spice up your weeknight dinners, this Chicken Chimichanga Casserole is a game changer. It’s easy to make, customizable, and guarantees delicious leftovers.

The Ultimate Chicken Chimichanga Casserole

This Chicken Chimichanga Casserole is a blend of tender shredded chicken, refried beans, and a medley of spices, all topped with a generous layer of melted cheese. It’s creamy, savory, and has a hint of spice, creating a delightful balance of flavors that you won’t be able to resist.

Ingredients

2 cups cooked shredded chicken
1 can (15 oz) refried beans
1 can (10 oz) diced tomatoes with green chilies
1 cup corn kernels (fresh or frozen)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups shredded cheddar cheese
8 flour tortillas
1/2 cup sour cream (for serving)
Chopped cilantro (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Chicken Mixture: In a large bowl, combine the shredded chicken, refried beans, diced tomatoes, corn, chili powder, cumin, garlic powder, and onion powder. Mix well until all ingredients are combined.
Layer the Casserole: In a greased 9×13 inch baking dish, spread a thin layer of the chicken mixture at the bottom. Place 4 tortillas on top, then layer half of the remaining chicken mixture and 1 cup of shredded cheese. Repeat with another layer of tortillas, the rest of the chicken mixture, and top with the remaining cheese.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
Serve: Let it cool for a few minutes before slicing. Serve with sour cream and garnish with chopped cilantro.